Program Name: Culinary Arts Fast Track Program
Nominator's Name: Christine Davis
Nominator's Telephone Number: (732) 681-3267
Title: School-To-Career Principal
List of Community Partners: Ocean Place Hilton, Long Branch, NJ 07740
The nominated school system is: Vocational-Technical School
Organization: Monmouth County Vocational School District
District:  Monmouth County Vocational School District
Address: 41 Highway 34 South
City/State/Zip: Colts Neck, NJ  07722
District Superintendent: Dr. Brian D. McAndrew
District Telephone Number: (732) 431-7942
Date of Program Initiation: August, 1996

Area 1: Goals:

A consortia of educational, business and labor leaders recognized the demand for a motivational program designed to meet the needs of an "at risk" population displaying: attendance profile problems, poor self esteem and inadequate work attitudes. The consortia agreed these students needed appropriate role models, evidence of success but believed that traditional 2 year training programs failed to motivate this population. The goal was to establish an occupational training program combining academic and work based learning using successful linkages between industry and secondary education.

A planning committee recommended a unique instruction delivery model which included: short term training, hands-on skill development, related academics/basic skills, career and personal counseling, work place readiness skills, employment with on-the-job training and transitional planning for post-secondary training. In March 1995, Monmouth County Vocational School District collaborated with The Ocean Place Hilton, Long Branch to establish a "fast track" secondary work based occupational training initiative in a hotel setting. The Hilton management, their Executive Chef Peter Knights, schooled in the European apprenticeship model, and his staff provided training for youth interested in culinary arts occupations.

Participating Culinary Arts students reported each day to the Hilton, where their instructors provided theory targeting industry standards for safety, sanitation and food preparation. Cooking labs consisted of hands-on activities in the Hilton kitchens with many demonstrations from front-line Hilton chefs. Students were treated as employees, wearing chef uniforms and name badges. The work based learning classroom proved to be an optimal learning environment with mentors who individualized instruction and encouraged students to apply skills. Work ready students were then employed in food service occupations throughout the county.

Curriculum was aligned with National Restaurant Association and food industry standards. Related academics were aligned with the state core curriculum standards providing supportive math, science (nutrition), communication and employability skills curriculum delivered collaboratively by education and industry in work based learning environment. Student development of Workplace Readiness Skills included:

Area 2: Activities:

This very unique program positioned an occupational training classroom within a work based learning environment. Worksite instructors collaborated with employers and mentors to establish a structured method to train and assess students. Work based learning experiences at the Hilton provided reinforcement and integration of academic lessons through a wide variety of learning experiences including:  shadowing, internships, practicums, mentoring, cooperative education, job training, service learning and volunteerism.

Twelve week training sessions were conducted 2 1/2 hours each day consisting of theory/lecture and two hours of practical hands-on training. Detailed worksite lessons documented instruction and assessment of occupational skills, related academics, safety, sanitation and work place readiness skills. After the training period, students were able to transfer into school operated school based restaurants and bakeries for further training in production, business and customer service skills or they could be assessed for paid employment. This was an optimal partnership for business and industry to share in curriculum development, training and assessing to validate skill acquisition of each student and verify the value and success of the program. The Hilton and the school district shared in staff development efforts. Work site instructors offered employees training the same time they trained culinary students. The Hilton also invited occupational instructors to attend corporate training sessions keeping our staff current with industry technologies, standards and skills.

Students actively participated in a number of community service events including: Empty Bowl Day, Chef's Night Out fund-raiser; Centra State Hospital "An Affair To Remember"; Long Branch Christmas celebration; food baskets for county food bank; and the MDA Showcase. Numerous public relations activities were made regarding the benefits of this partnership: New Jersey Profiles of Success; "Where's There's A WIB, There's A Way", Compass Magazine; Letters to Editor; "STC Collaboration", Hilton 2000 Newsletter; insert Asbury Park Press. Presentations included: State School-To-Career Conference; NJ Asso. Guidance Counselors Conference; Eastern Seaboard Apprenticeship Conference; Asso. of Human Resource Personnel Conference; Career Days; Job Fairs; Channel 34 Cable TV; Monmouth Cty School Boards Curriculum Fair; Monmouth Cty WIB Orientation; New Jersey Employer Council State Conference.

Area 3: Resources:

This year round initiative was funded by a grant from the Dept. of Labor. inclusive of: salary for 2 occupational instructors, knife kits, name tags, uniforms, child care, a van for transportation and work based mentoring fees. The Hilton provided technical support and mentoring through 1 executive chef, 1 sous chef, 7 department chefs (Front Line, Main Line, A'La Carte, Food Prep., Garde Mange, Bakery, Banquet) and 5 related line cooks. The Hilton housed the program on a daily basis providing a corporate conference room for lesson theory as well as related food preparation supplies. The Monmouth County Vocational School District provided instructional materials, a career education counselor and a School-To-Career administrator for connecting activities and technical support. These resources significantly impacted on the success of students served.

Area 4: Evaluation:

With outstanding collaboration from the Ocean Place Hilton an exceptional work based learning model resulted in significant student outcomes:

Students performed better, achieved success and assumed greater responsibilities due to the quality and dedication of mentors. Student performance on assessments indicated effective curriculum and instructional delivery models. Student logs and portfolios provided students with the responsibility of documenting skill development on a daily basis. A certificate for Food Service as well as a School-To-Career certificate was issued for program completers. A summative skill proficiency profile was also completed indicating mastery level for each skill, Employability and Worksite Readiness Skills. Each graduate meeting criteria was also backed by the school district with a Graduate Guarantee Program assuring employers of skill mastery and guaranteed retraining for skills not mastered. Career planning, portfolios, resumes, employability, communications, human relations and interpersonal skills and related support counseling and networking services offered a solid foundation needed for an "at risk" population. Transitional program planning was provided for: apprenticeship, college or post secondary skill training.

This high interest, motivational training model served 34 students promoting positive retention and student outcomes. 21 students were served in year one, of which 100% were employed with work based instruction continuing during the summer, maintaining a 12 month program. Curriculum skills were mastered with:  14% achieving A , 57% achieving B. 100% were program completers, receiving a School-To-Career skill certificate. Four students were recruited and registered for apprenticeship positions. The district achieved a 100% retention rate for level I students desiring to return for a second year of training and a related two year certificate. In addition, 8 senior completers decided to return as post graduates for further training and a two year certificate. 5 graduating students were accepted into post secondary courses at Brookdale Community College, Monmouth University, Atlantic Community College and St. Peters College.

Area 5: Stability:

Due to the success of this initiative, systemic change was realized. A resource handbook provided forms, agreements, mission/goals/objectives as well as the role and responsibility of all partners. Employers appreciated their ability to assist with curriculum, provide training and assist in assessment. Due to the success of the program, contracts have been renewed each quarter since the project was initiated two years ago. Similar projects are being replicated with the Holiday Inn as well as with other partners in health careers area. Work based learning classrooms are acquiring statistical evidence comparing student outcomes with students housed in traditional school based programs. Clearly, work based learning environments afford students an environment rich in resources, modeling and realistic day-to-day applications of skills.

These experiences reinforced the need for academics, problem solving, teamwork and the ability to work with supervisors, peers and customers. The Hilton also collaborated to develop additional work based learning experiences including: shadowing, mentoring and apprenticeship. Ongoing participation and evaluation, consortium and district commitment resulted in the institutionalization of program. They created the position of School-To-Career administrator to monitor and link all program partners, providing the project with leadership, monitoring and support needed for success. Ongoing collaboration with Brookdale resulted in the design of Culinary Arts Education Center to be housed in Asbury Park providing a seamless transition for students wishing to obtain professional certificates and/or associate degree in Culinary Arts.

Area 6: Endorsements:

A consortium consisting of 31 members from industry and labor representatives, urban district, JTPA, MCVSD and Brookdale Community College representatives joined to establish selection criteria, an implementation plan, standards of performance, program logistics, work site involvement and target occupational standards. Training of Career teachers, guidance, recruitment counselors and job coaches was conducted during each consortium meeting as well as in the local school districts. Channel 34 visited and aired a public relations segment on the program. Industry recommendations regarding curriculum alignment, training skill proficiencies, pre-testing and assessment were implemented. Consortia has established partnership functions: recruitment, training, work based training experiences, curriculum development, assessment, program evaluation.

Our best supporters have been our partners at the Ocean Place Hilton. Their involvement and efforts have made the program a success. They truly understand the impact their involvement has had. Hotel Manager, Myra Ashman indicated: "We feel this program is a resounding success and is a "Win-Win" for everyone involved. The ability to help put urban students, who may not normally have this opportunity, on a professional career track is particularly rewarding to us. It is an opportunity to give back to the community." Executive Chef Peter Knights, has worked with the district for 4 years and 2 years with this project, believes "it has been beneficial to both students and Hotel in exposing young people to all aspects of work and employment." Pastry Chef and mentor Joan Crawford, indicates: "It is a wonderful learning opportunity. Sharing and watching them grow in their performance is inspiring..." This initiative was proudly recognized with a State 1997 Best Practices Award for Public Engagement: School-To-Career Education Business Partnership.